Recipe by Campbell's Kitchen
"This version of classic Shepherd's Pie features ground beef and vegetables in a savory sauce topped with mashed potatoes and baked until piping hot."
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1 (16 ounce) bag
frozen vegetable combination (broccoli, cauliflower, carrots), thawed
margarine or butter
Idahoan® Original Mashed Potatoes
So the key to making this yummy is simple, make your own homemade Cream of Mushroom soup, add whatever veggies you want straight to the ground beef and cook them all up together good, add onions, use real mashed taters, make too much so that you have to use a 9x13 pan... bake it for 10 min add cheese and bake for another 7 and you come up with yumminess! :D
This was pretty good. I made it with frozen mixed veggies (carrots, corn, peas, string beans) instead of broccoli and cauliflower, tasted much better that way. Didn't use as much water and milk. I made mashed potatoes according to package directions along with 1/2 can of the soup. Also sauteed 1/2 an onion along with the ground beef for added flavor and melted a sprinkle of shredded cheddar over the top right at the end. Also, be sure to season your ground beef with salt, pepper, and garlic powder while cooking so the base of your bake doesn't taste bland.
This turned out better than what I thought it would. There didn't seem to be enough potato for the soup mixture, but the potato/soup did give the dish a nice sauce. Will make again, but probably with more potato, and more seasoning.
I came upon this recipe from searching for ingredients I needed to use up. Normally I don't like to use canned soups, but I thought I'd give this one a try. I added onion and garlic to the beef and flavored it with Lawry's salt, Mrs. Dash garlic and herb seasoning, black pepper and hot sauce. I microwaved some fresh broccoli and used that instead of the mixed veg bag, but I bet lots of different veggies would be great. I made homemade mashed potatoes but missed the instructions that called for using half the soup can in the meat and the other in the potatoes, so I put all in the meat - glad I did since the meat would have been drier had I followed the instructions. Used an 11 inch square stoneware baking pan and was just the right size. I added some cheddar over the meat/under the potatoes and baked the dish covered. It turned out really well! Real stick-in-the-ribs-meat-n-potato casserole. The cheese really wasn't necessary since the dish is so rich (but I liked it anyway). If this makes 4 servings, they are very large servings!
Big hit it my family! We used venison burger and it turned out great!
I was not very impressed with this recipe as there was way too much liquid, two cups of water was not necessary. You couldn't "scoop"the potato mixture, it was more like potato soup.
Good base, but needs some work
I used ground turkey(20 oz), it was what I had. I followed other reviewer suggestions and used frozen mixed veggies (carrots, peas, corn, and green beans). I also,made my own mashed potatoes (leftovers would work awesome). I sauted an onion with the turkey and added salt. Pepper, and garlic powder to taste. I added the veggies, the whole can of cream of mushroom soup (again,what I. Had), 1/3 can water and the worchestershire sauce and cooked about 5 minutes more, med heat. Then I topped it with my mashed potatoes. Baked for 30 mins on 350* and tipped with cheddar cheese for last 10 min. It came out sooo good, hit the spot on a cold washington day!,thanks to all the other reviewers :)
This was good, I used real mashed potatoes and since I only had regular mushroom soup, I added a clove of garlic to the meat when it was cooking. I steamed the vegetables first and I also added an onion and s&p. The kids loved it!
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
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